First time community poster here, I’m a wine lover but far from a connoisseur, so forgive my ‘gumby’ question

I always have space in my wine fridge in the whites/chilled section, but too many reds for the reds/room temp section. Would it be harmful to a red to sit in the chiller for a few weeks or more until there is room to move it to the reds section? My wines tend to be in the £10-20 range, so we’re not talking anything too fancy.

I realise that this may also open up the general debate about the right temps for reds, whites, I had a trawl of existing posts but couldn’t find anything definitive.

I’m no expert on this front but I think the serving temperature for white wine is only a touch below the storing temperature for red. In which case storing them there for a while is probably fine and in fact probably better than storing them at the ‘room temperature’ setting.

However far more knowledgeable people will probably be along shortly and give you much better advice!

I have both red and white in my wine fridge and its set at 12c for storage, when I want to drink a wine I either get a red out and warm it slightly before drinking, for white I take it out and put it in a normal fridge for about half an hour before opening.

It’ll be fine as long as you don’t keep moving them from one temperature zone to another. The lower temperature will slow the maturing process too for fine wine. I remember reading comments from Michael Broadbent on the remarkable longevity of the claret from the Glamis Castle cellars which were rather colder than normal.